This classic Italian salad is a wonderful addition to any summer meal or BBQ. Crusty ciabatta infused with garlic and butter makes it truly irresistible. If you want a flavorful side dish, try this Summer Panzanella with Garlic Butter Bread.
Panzanella – A Beloved Italian Bread Salad
Panzanella is an essential part of Mediterranean summer cooking: fresh vegetables, good olive oil and torn or cubed bread that soaks up all the flavors. This Summer Panzanella with Garlic Butter Bread follows that tradition but adds a tasty twist—bread brushed with garlic butter and baked until golden for extra depth and crunch.
For years I simply tossed cubed bread into the vegetables and let it soften in the tomato juices and a simple red wine vinegar and olive oil dressing. Turning the bread into garlic-butter croutons before tossing the salad transformed the dish. The result keeps the bread slightly crisp while adding rich, savory notes.
Perfect for Summer BBQs
This Panzanella is ideal for backyard gatherings. Grill a few skewers or sausages, toss this salad together with the garlic butter bread, and you’ll have dinner on the table in about 30 minutes. It’s satisfying and versatile: fresh tomatoes, cucumbers and red onion provide bright, juicy flavors; bread supplies the carbs; and olive oil plus the butter from the croutons add richness.
If you want to make it a heartier vegetarian main, add chickpeas or fresh mozzarella—both pair beautifully with the bright dressing and herbal notes.
The garlic-butter-coated bread baked until lightly crisp is a highlight. It holds up well in the salad and contributes a toasty, garlicky flavor that contrasts nicely with bright tomatoes and herbs.
A Crowd-Pleaser on My Summer Menu
At a recent BBQ I hosted, I prepared a menu of marinated chicken skewers, a rice salad, sausages and this Panzanella. To my surprise, the guests raved most about the panzanella—its bright flavors and garlicky bread were the stars of the meal. It’s a simple but memorable dish that fits easily into a casual summer spread.
What to Serve with Summer Panzanella
This salad pairs well with grilled chicken or sausages, but it also complements seafood and pork. Serve it alongside kebabs, shrimp, or a simple roast for a balanced, colorful meal. If you prefer a vegetarian plate, add hearty beans or fresh mozzarella to turn it into a substantial main course.
Suggestions that pair well with Panzanella:
- Grilled chicken kebabs or shawarma-style chicken
- BBQ pork skewers or souvlaki
- Garlic shrimp or other grilled seafood
Florentine Tradition and Variations
Strict Florentine tradition keeps Panzanella very simple—original recipes often featured just onions and tomatoes, and historically it was even simpler. Modern variations, like this one with cucumbers, basil and garlic-butter bread, show how adaptable the salad is while still honoring the heart of the dish: bread, olive oil and fresh produce.
Make this Panzanella soon—once you taste the garlic-butter bread with ripe tomatoes and fresh herbs, it will likely become a go-to all summer long. Cheers to warm-weather cooking and simple, satisfying flavors.
Summer Panzanella with Garlic Butter Bread Recipe
Ingredients
- 1/2 Ciabatta bread (about 10 oz), cubed
- 14 oz Cherry tomatoes (or cocktail or heirloom tomatoes) or 2-3 larger tomatoes, chopped
- 1/2 Red onion thinly sliced
- 1 English cucumber peeled and cut into chunks
- 3 cloves Garlic sliced
- 1/2 cup Olive oil extra virgin, for bread
- 4 tablespoon Butter
- 1/2 cup Fresh parsley
- 8 Basil leaves torn into small pieces
- 1 tablespoon Red wine vinegar
- 3 tablespoon Olive oil extra virgin, for dressing
- Salt and pepper to taste
Instructions
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Preheat the oven to 350°F (175°C).
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In a large ovenproof skillet, heat 1/2 cup olive oil with the butter over medium heat until the butter melts.
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Remove the skillet from the heat, add sliced garlic and cubed bread, and toss to coat evenly.
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Transfer the skillet to the oven and bake for about 15 minutes, until the bread is golden. Remove and let cool slightly.
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While the bread bakes, halve cherry tomatoes or cut larger tomatoes into medium cubes.
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In a large bowl, combine tomatoes, cucumber chunks and sliced red onion.
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Whisk together the red wine vinegar, 3 tablespoons olive oil, salt and pepper, then pour over the vegetables.
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Mix the vegetables and dressing well.
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Add the garlic butter bread and fresh herbs, toss everything together to combine.
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Serve immediately or let it sit 15–30 minutes to allow flavors to meld.
Nutrition
This post was originally published on June 1, 2016, and has been updated for clarity and additional details.
About the author: Edyta, creator of the recipe and contributor to seasonal, approachable Mediterranean-inspired dishes.